J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

At this very special popup dinner, I'll be serving some of the menu items in the works for Wursthall, a new beer hall in downtown San Mateo, slated to open by the end of 2017. A Bavarian-American feast featuring mustard-braised pulled pork sandwiches along with bread and pretzels will made by my friends at the amazing Backhaus bakery.

Can technical books about cooking and booze also have soul? I'll be talking with Adam Rogers (author of Proof) and James Beard Award-winning writer John Birdsall about the expressive possibilities of food science.

Kitchen Confidential is back as part of the Porchlight series and I've been invited to tell a story! Come hear some of SF's finest get onstage with their insider stories about food, restaurants, kitchens, customers, and the vagaries of having a life in the service industry

My buddy Jeff Mason of Pal's Takeaway is helping me bring my kimchi-brined double-fried chicken sandwiches home next week. Come by, grab a sandwich, get your book signed (there will also be signed books for sale), say hi, and have fun!

My friends at Roxy's Grilled Cheese in Allston are helping me throw another fried chicken party. The truck will be parked in front of 428 Memorial Drive on MIT campus serving up spicy kimchi-brined, double-fried chicken sandwiches. Grab a sandwich, get your book signed, say hi, and have fun.

There is a limit of 230 sandwiches being sold, stay tuned on my twitter feed where I'll keep al live update of how many we have left. I don't want anyone to come and not get a bite!

Chicken sandwiches are cash only. Discounted signed books are available for purchase via cash or credit card.

Learn more about the 'why' behind the 'how to' and you'll become a much better cook. That's the philosophy of J. Kenji Lopez-Alt of The Food Lab fame. He'll unravel the science of home cooking as he shows you how to make:

Perfectly Poached Eggs

Foolproof Hollandaise Sauce

Potato Hash with Peppers & Onions

Maple-Sage Breakfast Sausage.

THE FOOD LAB: Better Home Cooking Through Science will be for sale on the day of class. Mr. Lopez-Alt will personalize copies after class.

Learn more about the 'why' behind the 'how to' and you'll become a much better cook. That's the philosophy of J. Kenji Lopez-Alt of The Food Lab fame. He'll unravel the science of home cooking as he shows you how to make:

Perfectly Poached Eggs

Foolproof Hollandaise Sauce

Potato Hash with Peppers & Onions

Maple-Sage Breakfast Sausage.

THE FOOD LAB: Better Home Cooking Through Science will be for sale on the day of class. Mr. Lopez-Alt will personalize copies after class.

Learn more about the 'why' behind the 'how to' and you'll become a much better cook. That's the philosophy of J. Kenji Lopez-Alt of The Food Lab fame. He'll unravel the science of home cooking as he shows you how to make:

Perfectly Poached Eggs

Foolproof Hollandaise Sauce

Potato Hash with Peppers & Onions

Maple-Sage Breakfast Sausage.

THE FOOD LAB: Better Home Cooking Through Science will be for sale on the day of class. Mr. Lopez-Alt will personalize copies after class.

In this very special demo class, J. Kenji López-Alt joins us in the Sur La Table kitchen to introduce you to the science of breakfast. He’ll demonstrate the steps for making some of his morning favorites—from perfectly poaching eggs to creating a scrumptious hash to making a foolproof homemade Hollandaise. Plus, he’ll share kitchen wisdom on everything from selecting equipment and honing knife skills to dispelling common cooking myths. The demo class runs for about two hours and you’ll enjoy a taste of each delicious dish. Don’t miss this unique opportunity! Space is limited, so reserve your spot today.

Visit Santana Row and meet J. Kenji López-Alt the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. J. Kenji López-Alt will host a quick demo plus Q&A in Santana Row Park (across from Left Bank Brasserie) at 12 p.m. Immediately following will sign his New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, inside Sur La Table.

The Q&A is free and open to the public. All cookbooks must be purchased at Sur La Table Santana Row to receive signature

In this very special demo class, J. Kenji López-Alt joins us in the Sur La Table kitchen to introduce you to the science of breakfast. He’ll demonstrate the steps for making some of his morning favorites—from perfectly poaching eggs to creating a scrumptious hash to making a foolproof homemade Hollandaise. Plus, he’ll share kitchen wisdom on everything from selecting equipment and honing knife skills to dispelling common cooking myths. The demo class runs for about two hours and you’ll enjoy a taste of each delicious dish. Don’t miss this unique opportunity! Space is limited, so reserve your spot today.

I'm joining my friend Chef Tony Maws at his restaurant the Kirkland Tap and Trotter for a southern fried chicken feast! Come join us for the best fried chicken in town, to chat, and to get your books signed.

EDIT: Due to the overwhelming demand and limited space, we simply will not be able to feed every single person who has RSVP'd via facebook thus far. We will be making as many sandwiches as we can, starting at 7pm, and serving until we run out of food. Come early to guarantee yourself a taste!

We'll be keeping a steady update of how much food is left on Roxy's twitter account (@RoxysGrilledChz) so check it to make sure that you don't come and leave hungry. We'd hate for that to happen!

I'm teaming up with my buddies from American Burger Revival for a burger and fried chicken sandwich pop-up at Roxy's Grilled Cheese in Allston. Stop on by to have some tasty burgers from Richard Chudy and Sam Monsour, my kimchi-brined double-fried hot chicken sandwiches, Animal-style fries, and more!

No tickets necessary.

Books will be on sale and we'll be signing and chatting with guests all night.

Come by Tasty Food in Rosemead for a ONE NIGHT ONLY fried chicken sandwich popup in LA. We'll be serving the sandwich that Bloomberg News called "perfect". Extra-crunchy, extra-moist, a little bit sweet, and a little bit spicy.

RSVP by sending a message with the subject line "Tasty Fried Chicken" to the Food Lab's facebook page, and get 15% off of your book purchases at the event!

My favorite sandwich spot in the world, Pal's Takeaway, is going to be shutting down its original location in the Mission! Come by for its final day in its current incarnation. Have a sandwich, and pick up a personalized signed copy of the book while you're here. Or just stop by to say hello and goodbye!

- No reservations necessary, open to the public. Signed books available for purchase, sandwiches available for purchase